Buffalo chicken lasagne
If you love buffalo chicken/Franks buffalo sauce as much as I do and fancy trying something different then give this a go. It’s Kevin’s favourite and it’s a change up from normal lasagne, plus I think it’s a bit quicker!
Ingredients
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500g chicken breast – cut into chunks/cubes
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1red onion (use white if you prefer) - sliced
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Handful of mushrooms, I don’t weigh them about 6 or 7 good sized mushrooms, sliced
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150ml bottle of franks buffalo wing sauce
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Lasagne sheets – it takes 9 of them for the dish I use for this recipe
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White sauce
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Cheese for topping, I use Applewood smoked cheddar and some soft goats cheese but use whatever you prefer
Method
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Heat a little oil in a frying pan, add chicken and cook off
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Add onion to chicken and cook until softened
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Add mushrooms and cook for 2/3 mins
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Add the whole bottle of Franks, stir through and cook for 2-3 mins
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Layer into a casserole dish same way as a normal lasagne and top with grated cheese
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Cover with tin foil and cook for 35 minutes
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Remove foil and leave to cook for another 5 minutes
This is great on its own, with a side salad or with crispy sweet potato fries.
P.S if you preboil your lasagne sheets your cooking time will reduce but I prefer not to do that.